Nihari (Urdu: نہاری) is a popular meat dish of South Asia. Its roots lie in the Muslim Nawabkitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Avadh though it is also relished by non-Muslim foodies. The word Nihar originated from the Arabic word “Nahar” (Arabic: نهار) which means “day” (opposite to night) or the light between sunrise (Fajr) and sunset. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers). Today, it is regarded as the National dish of Pakistan. The dish is known for its spiciness and taste. It is originally more of a delicacy with myriad variations on spiciness and texture.
Recipe in English:
- Beef (Bong meat) 1 kg
- Bone marrow (beef) 1/2 kg
- Finely chopped onion 2
- Ginger garlic paste 1 tbsp
- Red chili powder 1 tbsp
- Turmeric 1 tsp
- Whole spice powder 1 tsp
- Coriander powder 1 tsp
- Salt to taste
- Water 4-5 glass
- Dry ginger/Sonth 5-6 tbsp
- Aniseed 3 tsp
- Cinnamon 8
- Ginger (julienne cut) 1 tbsp
- Curd 1 cup
- Oil 1, 1/2 cup
- Heat oil in a pan and fry sliced onion till golden brown.
- Add ginger garlic paste, red chili, turmeric, salt, coriander powder, whole spice powder and cook on medium heat.
- Add curd and mix the gravy.
- Add meat and bone marrow and stir fry, then add water.
- Combine aniseeds, black cardamom and dry ginger in a muslin and knot them and place it in the pan.
- Cover with the lid and cook on low heat.
- When meat is tender, take out the muslin.
- Spoon out the oil from the gravy surface and reserve it in a bowl.
- In little water mix whole wheat flour (laal aata).
- Add it to the gravy and cook for more 5 minutes.
- Add 1/2 tsp whole spice powder and ginger and let it simmer.
- Pour the reserved oil back in the gravy and turn off the heat.
- Add chopped green chili and tasty nihari is ready.
- Serve hot with naan.